Cole slaw is especially enjoyable in the summertime, and because this recipe uses mayo that’s not made with eggs, this slaw will hold up well at cookouts on hot, sunny days.

Ingredients

16-oz / 8-8.5 cups shredded “cole slaw mix” with green & purple cabbage and carrots*
3 green onions, sliced thin
2 tbsp.or to taste unrefined, organic sugar
3/4 cup Vegenaise or your favorite eggless mayonnaise
2 tbsp. red wine vinegar (or apple cider vinegar)
1 tbsp. Dijon mustard
2 tsp celery salt
1 tsp or to taste sea salt and freshly ground black pepper

* You can shred everything fresh, or as I did, buy a bag of cole slaw mix and add to it as desired. My bag was 14 oz. and mainly green cabbage with carrots, so I shredded about 2 cups of purple cabbage for color.

Directions

1. Put shredded cabbages, carrot, and onion in a large bowl and set aside.

2. In a small bowl, whisk together remaining ingredients. Pour this dressing over coleslaw mixture and toss until well incorporated.

3. Cover and refrigerate for an hour before serving for best results.

This recipe makes about 8 servings